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The mushroom research institute of Japan

m (2011年3月13日 13:31) | コメント(0) | トラックバック(0)
The third interviewee of LOUPE vol.4 was "The mushroom research institute of Japan".
THe interviewer was Fumitaka Yanagisawa.

Just the word mushroom sounds attractive, so we were excited to know the existence of the institute.


We arrived the meeting late because of the train accidents, but Mr. Takeshi Nakazawa a researcher welcomed us very kindly.
After our explanation of the concept of the feature topic, he started introducing the laboratory.

First, he explained how to culture hyphae of mushroom.

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The fact that the mushrooms are from hyphae, and these are just the same as molds amazed me very much, though it might be basic knowledge.
The hyphae are first cultivated in petri dish, then in a tube.


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Here is bed log laying yard.
They adjust the amount of light and humidity, and cultivate the mushroom.

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Inside; logs are beautifully put together.
"Are there Shiitake mushrooms?" "Over there!"
Small ones are coming out from a few logs.
It was the end of February, and sometimes it snows.
"There will be a bunch of mushrooms in a few weeks." Mr. Nakazawa said.

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At other place people make tips which helps to inoculate logs with hyphae.

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The inoculated logs are left for a while ...

There are many progresses to raise the mushrooms.


Since Shiitake mushrooms take more than one and a half years to grow, it takes long time to make sure which mushrooms become good variety.

Every day, a person take good care the logs which seems changeless, and when the day comes he hear the little sound of mushroom growing. 

Mr Nakazawa told us joufully. 

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At last, he showed us the cultivation on solid media.

After the tour, long lecture lastid until late at night.

I thank you very much for all who demonstrated and gave the lectures.

Shinohara poultry farm

m (2010年7月23日 16:38) | コメント(0) | トラックバック(0)
The second interviewee was Mr. Ichiro Shinohara poultry farm at Higashimatuyama city, Saitama.

Knowing their website on which there are many essays about eggs was the start.
Mr Shinohara wrote that eggs were used to be the preserved food, and it attracted me very much.

The interviewer was Seiko Uchida. Before the interview she mailed him some questions.  The reply was send and it was voice mail recorded in a cassette tape! We were both favorably impressed!


On the day, we learned the biography of Mr. Shinohara and his poultry farm as well as the details of the egg's distribution system.

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The chiken houses were placed outside. 
Very cheerful clucking noises are heard.

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Two lows of half pipes were there.
Upper is for water, and downer is for their food.

Mr. Shintaro Shinohara, the son, was carefully combining the food by using some large machineries. 

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Squid inks, the paprika powder, ... surprising ingredients lead to the quality of their eggs.


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Finish!

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To begin with, wild hens set their eggs for 21 days, and off course, these eggs don't become addled during the period. The reason is they are protected by thick hard shells.

In other words, if the shells are thick enough, the eggs won't rot at room temperature and be able to be preserved for a long time. Mr. Shinohara looks into the shell's hardness in addition to the tastes.

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Attached paper says "The eggs are pieces of work". Very nice.

The eggs which are so delicious and always tastes fresh are available via telephone.

Shinohara poultry farm
http://www2u.biglobe.ne.jp/~tamago/tamago.htm
0493-23-7763

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Egg exists to link a life to the future.
When I sit around the table, I'd like to remember its weight sometimes.

戸塚醸造店

m (2010年7月 8日 16:18) | コメント(0) | トラックバック(0)
LOUPE4号の取材で、最初に突撃したのは、お酢の醸造蔵「戸塚醸造店」でした。ご夫婦で力をあわせ、試行錯誤しながら造りあげた「心の酢」は、お酢の常識をくつがえす味! 

酸っぱい、を、刺激ではなく味として伝え、これが本来のお酢なんだなぁ、と、しみじみと感じさせてくれます。


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レトロな機材がいっぱいの蔵の様子。
インタビュアーは野中ゆみさん。
菌と戸塚さんが蔵で生き、過ごす時間をまとめた、楽しい記事となりました。

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お酢、生きてます。

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どこまでもレトロな印象がかっこいい!

ほんとうに美味しいお酢です。
ぜひ一度お試しください!

戸塚醸造店:山梨県上野原市
http://www.komesu.jp/
0554-62-6091

たべものの時間

m (2010年6月14日 14:51) | コメント(0) | トラックバック(0)
lp04_cover.jpg


LOUPE4号がようやくできました!

テーマは「たべものの時間」。
日本人に馴染みの深い、お祝いのごはん、『ちらしずし』が出来るまでを、絵本仕立てで紹介します。

ちらしずしに含まれる、6つの素材が、生まれてから料理されるまでの6年間を、時系列に絵本にしました。

さらに、ルーペ特派員が、それぞれの素材が生まれる現場を訪れ、生産者の方々の声を聞き、レポートしています。

誌面も内容もぐーんと大きくなったLOUPEを、ぜひお楽しみください!

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